Neil Kleinberg’s New England Clambake

Chef Neil Kleinberg, a born-and-raised New Yorker, is no stranger to the flavors of Maine recipes. His award-winning restaurant Clinton St. Baking Company — co-owned with DeDe Lahman — features some menu items inspired by coastal New England, such as its popular wild Maine blueberry pancakes with maple butter. Here, the chef walks us through how to make a real New England clambake right by the seawater, perfect for a breezy summer get-together.

SERVINGS: 10

INGREDIENTS:

DIRECTIONS:

Step 1

At the beach, dig a hole with the following approximate proportions: 2 feet wide, 1-11⁄2 feet deep and 4 feet long. Line the hole with stones from the beach. Build a fire inside the hole, and cover it with rocks. Heat the stones for 2-3 hours.

Step 2

Remove coals or embers from the hole. Arrange hot stones evenly across the bottom of the hole. Place fresh seaweed on top of the hot stones.

Step 3

Working quickly, layer the foods evenly on top of the seaweed. Layer the ingredients in the following order: clams, mussels, sausages, potatoes, corn, onions, garlic, and lobsters.

Step 4

Cover the food with a clean, wet cloth (a cheesecloth or clean new kitchen towels are good options). Then, place the remaining seaweed on top of the cloth.

Step 5

Cover the entire hole of food with a wet tarpaulin (use some cool stones to keep the tarpaulin in place), sealing in the steam created by the hot stones and seaweed. Allow a small amount of steam to escape to relieve pressure. Let the bake cook for 1 hour or more. Once the potatoes are soft, the bake is complete. Serve the bake with melted butter, lemon wedges and lobster crackers!